Prep 5 mins
Cook 15 mins
This dish gets its name from the look of the glossy amber-colored sauce swirled over the tan tofu. You should enjoy the taste and texture of tofu to try this dish -- it's its own flavor, not pretend meat -- so use a good, quality tofu. This is silky, savory, and tasty, and more than the sum of its simple parts. From Japanese Cooking: A Simple Art, by Shizuo Tsuji. Note: I have never added salt to anything containing soy sauce... until this dish. The recipe really does need it.
- 2 cups dashi (see recipe 77195) or 2 cups low-fat chicken broth
- 1 1⁄2 teaspoons sugar
- 2 tablespoons mirin (sweet Japanese cooking wine)
- 2 tablespoons soy sauce
- 1 pinch salt
- 1 (18 ounce) package silken tofu or 1 (18 ounce) packageother tofu, but then see below
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon shredded fresh ginger
- If you are using anything other than silken tofu, you will need to press it for an hour-- but do NOT press silken tofu; it will crumble.
- Mix dashi, sugar, mirin, and soy sauce in a medium-sized pot and bring to a boil.
- Turn down to a simmer.
- Taste: the flavor will be out of balance, a bit too sweet.
- Add salt a bit at a time, tasting often, until the flavors are balanced.
- Cut the tofu cake into four equal pieces and carefully slide them into the pot.
- Be careful to keep the heat at a simmer-- higher heat will make the tofu crumble.
- Ladle the liquid over the top and sides until the tofu is heated thoroughly, about 4 minutes.
- With a spatula, gently remove the tofu pieces to deep individual dishes, 2 pieces per serving.
- Keep the pot on the heat.
- Mix the water and cornstarch and add to the simmering liquid.
- Stir until thickened, about 1 minute.
- Ladle the thickened sauce over the heated tofu.
- Garnish with ginger.
- Eat with teaspoons rather than chopsticks; this is very soft.
- For Vegetarian use Dashi.
There was a minor mishap in my kitchen when I made this dish, so I left the tofu on to boil too long, and therefore I think too much of the liquid boiled off because when I went to put in the cornstarch it was much too thick. Well I managed to salvage it, and even with all my mistakes it turned out to be one tasty recipe, so why wait until I make it again to review?! Thanks Nose, by BF also thought it was fantastic! Note I used pickled fresh ginger as a garnish because I didn't think unpickled fresh ginger would taste very good and used vegetable broth instead of dashi. P.S. Although I used silken tofu, I was confused as to why the other types needed to be pressed.
Oooh! This is silky, savory, almost creamy tasting comfort food, Japanese-style. We used dashi from a mix and didn't find that we needed to add any salt. We added some thinly sliced strips of carrots and onion to make this more of a one-dish meal. Wonderful balance of flavors and just... oooh, so good. We served over medium-grain brown rice and it made a wonderful meal. One of the best things we've ever made with tofu. Thanks, Snowy. ;) A keeper.